Operation Manual

Safety and Instruction Manual
11
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Eggs Benedict with homemade Hollandaise and
crispy Parma Ham
Ingredients
• 1 Breakfast mun
• 2 slices Parma Ham
• 1 egg
• Hollandaise sauce
• 1 egg yolk
• 1 tbsp. hot water
• 1 tbsp. Lemon Juice
• 1 tbsp. butter
• Pinch of pepper
• Pinch of salt
Method
1. Begin by making the sauce. Put the egg
yolk into a glass bowl and lightly whisk.
2. Add 1 tbsp. hot water and the salt.
3. Continue to whisk as you add the lemon,
until the mixture is pale in colour.
4. Add the butter.
5. Place the glass bowl over pan with
simmering water on a low heat.
6. Continue to whisk and cook for a few
minutes until the butter has fully melted
and everything combines.
7. When the sauce begins to thicken, take
o the heat and season with a pinch of
pepper.
8. Now the sauce is done, cut your English
muns in half ready to be toasted.
9. Plug in your Egg Cooker and follow the
instructions for poaching.
10. Whilst your egg is poaching, fry your slices
of parma ham in a hot pan until crispy and
toast your English mun.
11. To serve, lay your slices of crispy parma
ham on top of the toasted mun and top
with poached egg. Spoon the hollandaise
sauce over the eggs and serve at once.
Check the charts for
basic imperial to metric
conversions of weights
and volumes.
Metric Imperial US cups
250ml 8 oz 1 cup
180ml 6  oz 3/4 cup
150ml 5 oz 2/3 cup
120ml 4 oz 1/2 cup
75ml 2 1/2 oz 1/3 cup
60ml 2 oz 1/4 cup
30ml 1 oz 1/8 cup
15ml 1/2 oz 1 tablespoon
Imperial Metric
1/2 oz 15g
1 oz 30g
2 oz 60g
3 oz 90g
4 oz 110g
5 oz 140g
6 oz 170g
7 oz 200g
8 oz 225g
9 oz 255g
10 oz 280g
11 oz 310g
12 oz 340g
13 oz 370g
14 oz 400g
15 oz 425g
1 lb 450g
FoodAllergies
Important Note:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk